Melissa'S Potato Salad - cooking recipe

Ingredients

2 lbs yukon gold potatoes, peeled and cubed
1 1/2 teaspoons salt, divided
3 tablespoons pickle juice, plus
1/4 cup finely chopped dill pickle, divided
3 tablespoons yellow mustard
1/4 teaspoon pepper
1/2 teaspoon celery seed
6 tablespoons mayonnaise
1/4 cup sour cream
1/2 small red onion, chopped finely
2 large hard-boiled eggs, peeled and diced

Preparation

Boil potatoes with 1 teaspoon salt until tender. Drain, then place in a bowl. Mix 2 tablespoons pickle juice and 1 tablespoon mustard together and evenly coat potatoes with mixture. Chill in refrigerator.
Mix 1 tablespoon pickle juice, chopped pickles, 1/2 tsp salt, 2 tablespoons mustard, pepper, celery seed, mayonnaise, sour cream and red onion. Stir in cooled potatoes and chill. Stir in diced eggs before serving.